Salmon Provencal

Ingredients

• 3 large plum tomatoes, coarsely chopped
• 3 shallots, coarsely chopped
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• Salt
• 2 tablespoons extra virgin olive oil
• 4 salmon fillets, about 5-6 ounces each
• Freshly ground black pepper

Directions

1. Heat the oven to 400 degrees F. To prep the tomatoes, lightly score the ends with a sharp knife, then lower them into salted water held at a simmer for 15-30 seconds.
2. Transfer the tomatoes to ice water for 1 minute. Drain them, then slip off the skins and discard them.
3. Quarter the tomatoes, trim away the cores, scrape out the seeds, and cut the flesh into dice. In a large bowl, stir together the tomatoes, tarragon, basil, chives, and olive oil. Season with salt to taste. In a separate bowl, whisk the lemon juice, vinegar, and shallots together; the acidity will soften the bite of the shallots.
4. Place the salmon fillets on an oiled baking sheet, leaving space between them. Drizzle the tops with olive oil and add a light sprinkle of salt. Bake for 8-12 minutes, depending on thickness, until the salmon is just cooked in the center and beginning to brown at the edges.
5. Just before serving, stir the shallot dressing into the tomato mixture. Spoon a couple tablespoons around each fillet, finish the salmon with freshly ground black pepper, and serve immediately.